A dense, fudgy brownie seems easy enough to make without flour; after all, isn't there flourless chocolate cake? The Everyday Art of Gluten-Free answers that question with marbled cheesecake brownies that are still plenty dense, but with a cake-like quality that supports the weight of a pound of cream cheese, thanks to author Karen Morgan's Cookie Jar Blend.
Ah, the glorious chocolate chip cookie. Crispy, chewy, salt-dusted, or just sweet—no matter the variation, it's an American stand-by. But until recently, a reliable, equally satisfying gluten-free version of the classic was not common. The Everyday Art of Gluten-Free beautifully mimics that tender yet crisp chocolate-chip balance, without relying on standard flour.
When you can't have gluten, finding palatable substitutions to your favorite foods can be a real hassle. Luckily, we have Karen Morgan's The Everyday Art of Gluten-Free to help you through that quest. Take this thickly-frosted, fruit-stuffed pop tart as a shining example of what can be done with a little starch manipulation.
After Chef Karen Morgan was diagnosed with celiac disease in 2002, she slipped into what she describes as a culinary depression. Rather than resign herself to a life of rice pasta and hedonistic fantasies of wheat, Morgan took it upon herself to discover if, and how, the textures and flavors of well-loved gluten-dense foods could be replicated. The results? Her masterful new cookbook, The Everyday Art of Gluten-Free.
Until now, tiramisu has always felt like a wintertime dessert. Witness this Seriously Delish creation, which uses whipped coconut milk and coconut rum to add a undeniably tropical note to a normally coffee-heavy dessert. It's just as rich and inviting as the original.
This cake uses whole wheat pastry flour and the zest of four lemons in its base, along with hearty glugs of extra-virgin olive oil. The top is all slices of caramelized Meyer lemon, and the whole shebang is baked up in a cast iron skillet, which gives it a bit of a crust, and a lot of rustic appeal.
Indulge in a little no-bake bliss with this cheesecake from Seriously Delish. Greek yogurt is mixed in alongside cream cheese, with a little sweetened condensed milk for, well, sweetness. It's tart, creamy, but not too dense; just the kind of cake you can enjoy more than once in a while. The simple base allows for all kinds of toppings, an assortment of which are suggested. Feel free to eat it plain or switch it up entirely.
As the author of highly popular food blog How Sweet Eats, Merchant chronicles her kitchen mess-ups and successes to a large, and deservedly adoring, audience. Now, she brings her infectious zest for all things edible to an honest-to-goodness book. It's called Seriously Delish, and that's exactly what's inside.
This dessert was developed for Tonia George's young daughter, who was diagnosed with Celiac disease. Not wanting to exclude her from enjoying sweets, The Ginger & White Cookbook author came up with this Middle Eastern-inspired loaf cake heavily flavored with pistachios and lemon. It's a crumbly take on pound cake, made super-sweet with the addition of a sugar and rosewater syrup.
A "tray bake" sounds like a peculiar thing, but it merely references a sweet dish baked in a rectangular container, cut into pieces—we're talking everything from brownies to fruit bars to sheet cakes. This iteration from The Ginger & White Cookbook may look to be a standard orange sponge, but that's far from the case: Ground almonds and egg form the base of the cake, with a flavorful orange purée folded into the mix.
Light layers of sponge cake sandwich bright, citrusy lemon curd in this cake from The Ginger & White Cookbook. The cakes bake up quickly and cleanly in springform pans, while the curd comes together on the stove. It's simple, but doesn't look that way, which is sure to impress a teatime guest.
At first glance, these bites from the new The Ginger & White Cookbook may look like popovers. Don't be fooled—these miniature "puddings" have a dense, custardy base infused with a toasted caramel flavor. The beauty of the dish is that each serving is composed of ready-made croissants, so all you have to do is whip up a little caramel.
The Ginger & White Cookbook brims with usefulness and completely lacks pretension. From the team behind the eponymous London café, the book is full of the meals and sweets you'd make for someone you love—ideally a very hungry someone you love.
When fruit is at its peak, it's best served simply; something that Paris Pastry Club author Fanny Zanotti knows well. This recipe for mead-baked peaches comes from a childhood memory of picking peaches in an orchard, and having them prepared just this way for dessert. The tangy yogurt is a lovely counterpoint to the soft, yielding flesh of the peaches. Crunchy honeycomb candy echoes the notes of honey in the mead, and provides a pleasant crunch.
How about a little pick-me-up? Paris Pastry Club presents a pared-down version of tiramisu, the classic dessert that blends cream and coffee with the help of spongy ladyfinger cookies. It's sized to serve one, which makes this an easy indulgence to put together any night of the week.
As Paris Pastry Club author Fanny Zanotti herself remarks, there's not much to say about crème brûlée that hasn't already been said. Its mild, creamy sweetness is a true delight; it's rare to find a person who doesn't like it. The recipe simple, but this preparation remains unique: a single serving of crème brûlée, served in its very own ramekin.
There's something so sweet and homey about a simple loaf. Hardy and adaptable, it can be wrapped in plastic and kept for days, or dressed up like it is here, with a spoonful of confit and some cream. This version, from Paris Pastry Club employs Earl Grey tea along with several sorts of citrus to create the finished product. It's lovely with coffee or, of course, tea.
What is a Paris Pastry Club, exactly? A group of well-appointed ladies who get together and discuss desserts? A cabal of pastry chefs who meet in secret to discuss the latest French techniques? As it turns out, it's a little of both.
What seems like a simple tart is so much more, thanks to the cleverness of this recipe from Libbie Summers' new cookbook, Sweet and Vicious: Baking with Attitude. It bakes up beautifully, a layer of pistachio cream mingling with juice from the mixed selection of fresh fruit. A fat scoop of vanilla ice cream is all that's needed for a finishing touch.
If the fire-breathing dragon wasn't hint enough, one bite will prove this cake is packing heat. In her recently released cookbook, Sweet and Vicious: Baking with Attitude, Libbie Summers stirs hot pepper extract into a lightly spicy batter, and spikes the cream cheese frosting with spiced pecans. The fruitiness of the pepper works well with the carrot-heavy batter, further enhanced by traditional cinnamon, nutmeg, and ground cloves.
Quite often, the best recipes are ones that can be made on the fly, allowing for changes and adaptations. The skillet corn cake from Sweet and Vicious: Baking With Attitude is one such beast; author Libbie Summers sticks to the same cake base, but provides five fruit options, each yielding a distinctly different flavor.
Paging through Sweet and Vicious: Baking with Attitude, it's easy to see how author Libbie Summers' philosophy can be applied to each recipe. Though malted milk isn't necessarily vicious, it's a welcome contrast to the tried-and-true sweetness of chocolate. And there's plenty of malt to go around, in the form of crushed malted milk balls and malted milk powder.
With equal parts class and sass, Sweet and Vicious: Baking with Attitude is a visually arresting, stomach-gurgling work of art. It's packed with useful, and ridiculously indulgent, recipes. Bake along with us and find out for yourself just how fun being a little vicious can be.
Summer is a season of abundance, and nowhere is that more evident than in summer squash. Mother Daughter Dishes takes spare zucchini, shreds it, and turns it into a moist, indulgent chocolate cake, complete with a matching glaze.
Vanilla wafer cookies make a fine crust substitute in this take on coconut cream pie from Mother Daughter Dishes. There's plenty of coconut in the filling, as well as a toasted layer sprinkled over the fluffy meringue topping. They look especially appealing in their own ramekins, and manage to taste like you spent far more time on them than you really did.
Recipes often call for boneless skinless chicken thighs, yet finding them in supermarkets can be a bit of a hassle. You're far more likely to find bone-in thighs or even whole legs. Knowing how to take that bone out yourself will save you some hassle and provide you with some good bones for making stock in the process. Here's how to do it.